By Caroline Lubbers, Whipped, The Blog
Strawberry Rhubarb Compote
2 cups chopped rhubarb fresh or frozen
1/4 cup sugar
1 tablespoon water
2 cups sliced strawberries, fresh or frozen
1/2 teaspoon pure vanilla extract (optional)
Combine rhubarb, sugar, water and strawberries in a saucepan and cook over medium heat, stirring occasionally until soft, about 5-10 minutes. Stir in the vanilla extract. Serve warm over cake or keep in the refrigerator for a few days and spoon over yogurt or ice cream.
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